Food trucks have come a long way from hot dog stands with Sabrett umbrellas. Today, the nation’s busiest cities boast of an impressive array of gourmet trucks ranging from tacos, to turkey and pulled pork to pie.
National press and shows like “The Great Food Truck Race” have catapulted food trucks from smoggy streets to high society. With few niches left untouched, chances are there’s a food truck for you.
The one downside? Winter weather. Brick and mortar stores take a hit in business when the weather is bad, but food trucks get it worse. Being mobile, food trucks are more susceptible to trials and tribulations during the angriest winter months.
Despite the northeastern snow and sleet, Hoboken’s Taco Truck stayed open every day during their first operating winter in 2009, which saw some huge snow storms in the New York area.
“The winter of 2009 into 2010, we stayed open every day,” Taco Truck CEO, Jason Scott, remembers. “We went out in every snow storm. We were shoveling the sidewalks out so our customers could get to the truck.”
He said that winter exemplifies a commitment to great food and even greater service. Employees brought an all-hands-on-deck mentality to work, along with their shovels.
Battling the North East elements is no easy feat, but perhaps even more difficult is the lack of revenue.
“During the winter, we